Grilled Steak Street Tacos

How to Make Grilled Steak Street Tacos

1. 1

   Step 1: Make the quick marinade

   I toss the steak with olive oil, fresh lime juice, minced garlic, ground cumin, and kosher salt in a shallow dish so every inch gets coated. Let it sit at room temperature for 15–20 minutes while you fire up the grill—this short soak adds brightness and helps the outside char without overcooking the inside.

   For this step

   • 1 1/2 lbFlank steak (or skirt steak)
   • 2 tablespoonsOlive oil
   • 3 tablespoonsFresh lime juice
   • 3 clovesGarlic (minced)
   • 1 teaspoonGround cumin
   • 1 1/2 teaspoonsKosher salt (or sea salt)
   
2. 2

   Step 2: Preheat and prep the grill

   Heat your grill to high (about 450–500°F / 230–260°C) and oil the grates well so the steak releases cleanly. I like to leave the lid open when searing for the best crust, and make sure you have tongs and a thermometer on hand.
3. 3

   Step 3: Sear the steak

   Place the steak directly over the hot flames and sear for 3–4 minutes per side for medium-rare, a little longer if you prefer medium. Avoid moving it too much—let the grill create a good char—then remove when internal temperature reaches about 125–130°F (51–54°C) for medium-rare.
   
4. 4

   Step 4: Rest and slice against the grain

   Transfer the steak to a cutting board and tent loosely with foil; rest for 8–10 minutes so the juices redistribute. Slice thinly against the grain into bite-sized strips—this is the step that makes the steak feel tender no matter how lean the cut is.
5. 5

   Step 5: Warm tortillas and assemble tacos

   Warm the corn tortillas right on the grill for 20–30 seconds per side until pliable and slightly charred. Pile sliced steak into tortillas, top with diced white onion and chopped cilantro, and finish with an extra squeeze of lime; serve immediately with your favorite salsa if you like.

   For this step

   • 12 countCorn tortillas (small)
   • 1/2 cupWhite onion (finely diced)
   • 1/3 cupFresh cilantro (chopped)
   

1. I toss the steak with olive oil, fresh lime juice, minced garlic, ground cumin, and kosher salt in a shallow dish so every inch gets coated. Let it sit at room temperature for 15–20 minutes while you fire up the grill—this short soak adds brightness and helps the outside char without overcooking the inside.
2. Heat your grill to high (about 450–500°F / 230–260°C) and oil the grates well so the steak releases cleanly. I like to leave the lid open when searing for the best crust, and make sure you have tongs and a thermometer on hand.
3. Place the steak directly over the hot flames and sear for 3–4 minutes per side for medium-rare, a little longer if you prefer medium. Avoid moving it too much—let the grill create a good char—then remove when internal temperature reaches about 125–130°F (51–54°C) for medium-rare.
4. Transfer the steak to a cutting board and tent loosely with foil; rest for 8–10 minutes so the juices redistribute. Slice thinly against the grain into bite-sized strips—this is the step that makes the steak feel tender no matter how lean the cut is.
5. Warm the corn tortillas right on the grill for 20–30 seconds per side until pliable and slightly charred. Pile sliced steak into tortillas, top with diced white onion and chopped cilantro, and finish with an extra squeeze of lime; serve immediately with your favorite salsa if you like.